Welcome to the best week of the year, BACON WEEK. I know, I can barely contain myself and I am sure you feel the same way.
Here at Casa de Bouche, we love bacon so much that I crafted our anniversary dinner around this cured delight. We love it so much that we think it should have it’s own week on the blog. We love it so much we make candles out of it’s rendered fat.
That’s a joke. I would have let you keep believing I did that but then I was horrified at what you might think of me if I actually made bacon fat candles. I mean, I guess I’d consider it…but for the purposes of my public image, know that I haven’t yet reached the point of making bacon fat candles.
BUT, I did have so much fun creating the menu for our first anniversary dinner that I felt like I had to relive it in the form of Bacon Week.
The first course on deck was a roasted white asparagus with poached egg, crispy fried capers and a mustard bacon vinaigrette. Yes, it was as good as it sounds. Yes, you should probably go home and make this right now. Glad we had that talk.
- eggs - 2
- white wine vinegar - 1 tablespoon
- white asparagus - 8 stems
- pecorino - shavings for garnish
- capers - 2 tablespoons
- bacon - 1/4 pound
- dijon mustard - 1 tablespoon
- stone ground mustard - 1 tablespoon
- honey - 2 tablespoons
- maple syrup - 1 tablespoon
- olive oil - 3/4 cup
- champagne vinegar - 1/3 cup
- shallot - 1 tablespoon
- garlic - 1/2 tablespoon
- salt and pepper - to taste